Rich chocolate whoopie pies are filled with sweet vanilla buttercream, sprinkled with Mickey Mouse decorettes, and topped with a white chocolate Celebration Mickey Mouse. A Disneyland-inspired treat from the “Get Your Ears On” celebration.
1/2 lb. butter
1 cup light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup cocoa, dutch-processed
10 ounces all purpose flour
1 cup milk (or milk substitute like almond)
Filling (this filling can be doubled if you want extra filling):
1/2 stick (2 ounces) unsalted butter, room temperature
1/2 pound powdered sugar
2-1/2 tablespoons heavy cream
#16, 2 ounce disher
- Prepare the frosting by creaming together the butter and powdered sugar until smooth.
- Pour in the heavy cream until incorporated. Filling can be kept refrigerated in a sealed container up to three days.
- Preheat oven to 350 degrees.
- Make the cakes by creaming the sugar and butter together until smooth. Add in the egg and mix until incorporated.
- Next add in baking powder, baking soda, salt and vanilla extract. Mix until well combined.
- Sift in cocoa powder and mix until combined.
- Mix in 1/2 of flour and 1/2 the milk, and then mix in second half of flour and then the rest of the milk. Stir until just combined.
- Scoop out a 1/4 cup of mixture (or use the #16 disher) onto a sheet pan covered in parchment. You can fit 5 scoops on each sheet pan. Bake 18-22 minutes until a toothpick comes out clean from the center.
- Cool on sheet pan and then transfer to a wire rack to finish cooling completely. Store in an air tight container until ready to use.
- To assemble, spread filling on flat side of one half of the cakes. Top with second half of cake.
- Sprinkle Mickey Mouse decorettes to sides of whoopie pies.
- Set any extra frosting aside to attach medallions if making.
- Melt the white candy melts in a microwave safe container like glass for 30 seconds, stir, and then continue to microwave in short bursts of 15-20 seconds, stirring between times, until fully melted and smooth. Optionally, melt using a double boiler.
- Next, line 5 standard muffin tins, covering bottoms and all the way up the sides, with cling wrap.
- Pour in candy melts among the 5 tins, making sure it is evenly distributed.
- Let set about 30 minutes and then, using the cling wrap, gently remove the discs and set aside.
- If using a chocolate transfer design, follow the directions on the package and adhere to medallion.
- Use remaining frosting to add a dot to the top of each assembled whoopie pie and adhere the medallion to the top.
- A disher will help get even, rounded whoopie pies that are also consistent in size.
- Frosting can be made ahead of time and kept refrigerated up to 3 days.
Keywords: chocolate, Mickey Mouse, cake